Gluten Free Brandy Snaps

Instructions

1. In a small saucepan, melt the butter then add the sugar and golden syrup and stir over a low heat until the sugar has dissolved (about 15 minutes) and the mixture is completely smooth.
2. Sift the gluten free flour and ginger into the saucepan and stir to combine with the liquid ingredients. Finally, add the lemon juice, give everything a real good stir and set the pan aside to cool for 10 minutes. You want to mixture to cool from a running liquid to a thick paste that you can work with.
3. Preheat the oven to 180C, while the mixture is cooling.
4. Line a baking tray with parchment paper and use a teaspoon to scoop three small balls (each a scant tsp) of the brandy snap mixture, rolling them between your palms to even out the shape if possible (the mixture will be very soft - if still too runny, you can simply spoon it onto the tray), then place each ball onto the tray. Be sure to leave a good amount of space between the balls as they will spread enormously during cooking.
5. Bake for 8-12 minutes until each ball has spread to flat circles, turned golden brown and small bubbles have formed and popped on the surface, leaving a lace-like texture. It's okay to open the oven during baking, to check their colour - have a peek after 8 minutes, then keep a close eye on them to ensure they don't burn.
6. Remove from the oven, let them sit for a couple of minutes until they are just starting to firm up, and then use the handle of a wooden spoon to shape the brand snaps - roll the brandy snap loosely around the spoon, press the edges together to create a join, wiggle it around until it has cooled into shape and then slide onto a wire rack to cool. If any of the other brandy snap circles cool too much in the meantime you can pop them back into the oven for a minute to soften them up.
7. Repeat steps 4-6 with the rest of the mixture until you have used it all. You can then either serve immediately or pop them in an airtight tin for later.